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Red Thai Curry Pork with Ginger and Lime

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Serves 3

Ingredients

450g pork scotch fillet, cut into 5mm slices

2 to 3 tbsp olive oil

1 small brown onion, cut into wedges

2 garlic cloves, crushed

3 cm piece ginger, peeled, finely grated

2 heaped tbs Thai red curry paste

Pinch lemon myrtle

300 ml thickened cream

¾ cup chicken stock

300g potatoes, peeled, roughly chopped

200g green beans cut into 3 cm lengths

1 lime, zested and juiced

2 tsp fish sauce

2 tsp brown sugar

Pinch dried basil

¼ cup fresh coriander leaves, finely chopped

1 cup long grain rice

Method

  1. Heat the oil in a large non-stick frying pan over medium heat.
  2. Coat the pork slices with plain flour.
  3. Cook pork in two batches in the heated oil until browned on both sides. Adding more oil before the second batch, if necessary.
  4. Remove pork from the pan and set aside.
  5. If necessary, add a little more oil to the pan and allow time for it to heat.
  6. Add onion to pan and cook for 5 minutes or until onion is softened.
  7. Add garlic and ginger. Cook stirring for 1 minute or until fragrant.
  8. Add curry paste. Cook stirring for 1 minute or until fragrant.
  9. Add lemon myrtle, cream and stock and bring to the boil.
  10. Add potatoes, beans, lime zest, lime juice, fish sauce, brown sugar, basil and coriander to the mixture.
  11. Bring mixture to the boil.
  12. Reduce heat to low. Return pork to the pan, cover and simmer for 30 minutes or until vegies and pork are cooked through and sauce is slightly thickened.
  13. Meanwhile, place the rice in boiling water for 15 minutes, drain and rinse with hot water.
  14. Serve the pork mixture over the rice.

Chocolate Roule

Posted By JB On In ALL CATEGORIES,Cake / Biscuit / Cookie,Desert,English / British,Rick,Snack | No Comments
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>X-POP3-Rcpt: jeff@percy.atoz.co.uk
>Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST)
>From: Rick Hann <rick@cyberspace.net.au>
>X-Sender: rick@advanced.ais.com.au
>To: Jeff Arnold <jeff@atoz.co.uk>
>Subject: Re: Probably a daft question
>
>Jon,
>
>Yep. Here ’tis.
>
>INGREDIENTS
>
>SPONGE
>5 eggs, separated
>1.25 cups caster sugar
>185g (6oz) dark cooking chocolate
>3 tblspns water
>2 tblspns icing sugar
>1 tblspn cocoa
>
>FILLING
>300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream)
>1 tspn vanilla
>1 tblspn caster sugar
>1 punnet strawberries
>
>TO DECORATE
>extra sifted icing sugar
>whipped cream
>sliced strawberries
>
>METHOD
>1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and sides with
>greased greaseproof paper. Set oven temperature tp 180C (350F).
>
>2. Place egg yolks and sugar together in a bowl, beat until thick and lemon
>coloured. Place the chocolate and water in a small heatproof bowl and stand
>over a saucepan of simmering water, stir until chocolate melts and mixture
>is creamy. (I use the microwave – stuff saucepans of boiling water.) Allow
>to cool slightly , then gently fold into egg yolk mixture.
>
>3. In a separate bowl, beat egg whites until stiff peaks just form. Fold
>quickly and lighly into the chocolate mixture. Pour mixture into the
>prepared tin. Bake in the preheated oven for 15 minutes or until the roulade
>begins to leave the sides of the tin. (I like to cook it slower for longer
>so the center is cooked through – say 170 for 25 minutes.)
>
>4. Remove from the oven and leave in the tin to cool for ten minutes. Leave
>roulade in the tin and cover with a damp, not wet, tea-towel and leave in a
>cool place for 12 hours. Don’t allow the tea-towl to dry out. Redampen if
>necessary. The damp towel should touch the roulade.
>
>5. Place a large sheet of greaseproof paper on a work surface, dust with
>sifted icing sugar and cocoa.  Remove the tea-towel and turn the roulade out
>onto the greaseproof paper. Remove the greaseproof paper from the base of
>the roulade.
>
>6. FILLING – Beat the cream, vanilla essence and sugar until thick. Spread
>over the roulade leaving a 2cm (.75in) border around the edge. Reserve a few
>strawberries for decoration, slice the remaining strawberries and spread
>them over the cream. Lift the greaseproof paper and gently roll up the
>roulade, finishing with the seam of the roulade underneath. It is quite
>normal for this type of cake to crack. If this happens, push the edges of
>the cake together and store cake in the fridge for a few hours before
>serving.
>
>7. TO DECORATE – Using a piping bag fitted with a large star tube, pipe
>rosettes of cream on to the top and decorate with sliced strawberries.
>
>
>That’s all there is to it – easy.
>
>See ya real soon.
>
>Jon